Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses
Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the ph...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
TALENTA
2024-07-01
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| Seri Bilgileri: | Indonesian Journal of Agricultural Research |
| Konular: | |
| Online Erişim: | https://talenta.usu.ac.id/InJAR/article/view/15493 |
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